Collection: Hoop

Recipe

Dose: 17 grams
Grinding degree: Medium
Brewing water: 200 grams
Water temperature: 95 degrees
Extraction time: 3 minutes

Steps

1. Place the filter paper at the bottom of the Outer Loop, screw in the Flow Tower and rinse it with water.
2. Add 17 grams of ground coffee to the Flow Tower.
3. Pour 200 grams of brewing water at a temperature of 95 degrees Celsius into the outer loop. Swirl it gently to ensure all the grounds are saturated.
4. The entire extraction should take about 3 minutes.

The Hoop, developed by Ceado, is a unique brewing method that is easily adaptable and extremely easy to use.
The outer part, called the Outer Loop, retains the water during extraction. The water flows through the holes in the central flow tower, evenly saturating the coffee grounds before passing through the paper filter. Thanks to the strategically placed side holes at the bottom of the flow tower, the water is evenly distributed across the coffee bed, ensuring a consistent extraction. This method guarantees that the water flows through the coffee with equal strength and volume before reaching the paper filter. The Hoop's design makes it very simple to use, and no gooseneck kettle is required to ensure precise pour-overs.

Coffee brewed with the Hoop typically tastes clear, balanced, and has a delicate texture. Brewing with the Hoop allows for a high extraction rate without unwanted bitterness.

The Hoop is designed to make cleaning easier.
After brewing, simply unscrew the Flow Tower from the outer loop to remove the paper filter and coffee. The paper filter can then be easily discarded. All Hoop elements can be easily disassembled and cleaned with water or in the dishwasher.